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Dessert

Raspberry Preserves

A preserve made by combining raspberries with sugar and covering with brandy paper.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Sugar and brandy are a kitchen classic. They rank in the top 19% of all ingredient pairs, and cooks put them together in 11,939 recipes. Both carry beta-damascenone, which smells apple, rose. The science ↓

Raspberry Preserves

Ingredients

Directions

Prepare

  1. Stir 1 pound of sugar through 1 pound of raspberries and let sit for 2 hours to draw juice.

Cook and jar

  1. Place the mixture in a preserving pan over high heat and boil rapidly for 20 minutes.

  2. Pour the hot preserves into half-pint glasses, cover with brandy papers, and seal the lids tightly.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Sugar + brandytop 19% of all pairs
    Smell alikelow
    Cooked together11,939 recipes

    Shared aroma: beta-damascenone (apple, rose).

Sugar and brandy barely smell alike, yet cooks put them together in 11,939 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Red antwerp raspberries
Provide the fruit, flavour and pectin-bearing body that the preserves are built from.
Sugar
Draws juice from the fruit and, with boiling, helps the preserves thicken and keep.

The step that matters

Boil rapidly for 20 minutes. Rapid boiling evaporates water and concentrates the sugar and fruit pectin so the preserves set. Too short a boil leaves them runny, while overcooking can darken the flavour and dull the fresh raspberry taste.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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